Australian Bread with Mustard Cream
Ingredients
Part Preparo
Part Acabamento
Process
01. Place the Zeelandia Australian Bread in the dough mixer and gradually add part of the cold water (300 ml), mixing at low speed (speed 1) for approximately 3 minutes.
02. Add the fresh yeast and the remaining cold water (60 ml), and beat at high speed (speed 2) for approximately 3 minutes or until the veil point is reached.
03. Add the diced red bell pepper and mix until homogenized.
04. Divide into portions of 25 g. Round into balls.
05. Cover with plastic wrap. Let rest for 10 minutes.
06. Round again.
07. Place eight pieces side by side in previously greased English cake pans (20 x 7.5 x 6 cm).
08. Ferment in a fermentation cabinet at room temperature for approximately 90 minutes or until ready.
09. Brush the surface of the pieces with beaten whole eggs.
10. Place the chopped parsley and grated Parmesan cheese in a bowl and mix until homogenized.
11. Spread the parsley and Parmesan mixture over the pieces.
12. Bake at 180 °C for approximately 22 minutes in a deck oven.
TIP
- Alternative Baking.
* Turbo Oven: 150 °C for approximately 25 minutes.
FINISHING
01. Using a blender, puree the onion until it forms a cream.
02. Place the mustard, cream cheese, and onion cream in a bowl and mix until homogenized. Set aside.
03. Using scissors, make small holes on each bread.
04. Using a piping bag with a smooth tip, apply the onion cream with cream cheese and mustard.
05. Spread the grated mozzarella cheese over the breads.
06. Bake at 180ºC for approximately 4 minutes.
Yield
8 Units of 380 g
Equipment
Dough Mixer , Oven , Blender , Piping Bag , Fermentation Cabinet , Scissors , Scale , English Cake Pans , Knife , Brush , Bowl , Smooth Tip , Cutting Board
Suggested shelf life
48
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 2.4 | % VD (*) |
| Aç adicionados (g) | 2.1 | % VD (*) |
| Proteínas (g) | 4.6 | % VD (*) |
| Gorduras totais (g) | 6.9 | % VD (*) |
| Gorduras saturadas (g) | 4.0 | % VD (*) |
| Gorduras trans (g) | 0.2 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 216 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Australian Bread with Mustard Cream
Ingredients
Part Preparo
Part Acabamento
How to make it
PREPARATION
01. Place the Zeelandia Australian Bread in the dough mixer and gradually add part of the cold water (300 ml), mixing at low speed (speed 1) for approximately 3 minutes.
02. Add the fresh yeast and the remaining cold water (60 ml), and beat at high speed (speed 2) for approximately 3 minutes or until the veil point is reached.
03. Add the diced red bell pepper and mix until homogenized.
04. Divide into portions of 25 g. Round into balls.
05. Cover with plastic wrap. Let rest for 10 minutes.
06. Round again.
07. Place eight pieces side by side in previously greased English cake pans (20 x 7.5 x 6 cm).
08. Ferment in a fermentation cabinet at room temperature for approximately 90 minutes or until ready.
09. Brush the surface of the pieces with beaten whole eggs.
10. Place the chopped parsley and grated Parmesan cheese in a bowl and mix until homogenized.
11. Spread the parsley and Parmesan mixture over the pieces.
12. Bake at 180 °C for approximately 22 minutes in a deck oven.
TIP
- Alternative Baking.
* Turbo Oven: 150 °C for approximately 25 minutes.
FINISHING
01. Using a blender, puree the onion until it forms a cream.
02. Place the mustard, cream cheese, and onion cream in a bowl and mix until homogenized. Set aside.
03. Using scissors, make small holes on each bread.
04. Using a piping bag with a smooth tip, apply the onion cream with cream cheese and mustard.
05. Spread the grated mozzarella cheese over the breads.
06. Bake at 180ºC for approximately 4 minutes.
Tips
Yield
8 Units of 380 g
Equipment
Dough Mixer , Oven , Blender , Piping Bag , Fermentation Cabinet , Scissors , Scale , English Cake Pans , Knife , Brush , Bowl , Smooth Tip , Cutting Board
Suggested shelf life
48 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 14 | % VD (*) |
| Açúcares totais (g) | 2.4 | % VD (*) |
| Aç adicionados (g) | 2.1 | % VD (*) |
| Proteínas (g) | 4.6 | % VD (*) |
| Gorduras totais (g) | 6.9 | % VD (*) |
| Gorduras saturadas (g) | 4.0 | % VD (*) |
| Gorduras trans (g) | 0.2 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 216 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.